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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 538.0
  • Total Fat: 31.2 g
  • Cholesterol: 77.8 mg
  • Sodium: 304.7 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 33.8 g

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tortilla baskets with chilli and bean mince with caps and corn salsa

Submitted by: BIGEARS2

Introduction

Really yummy recipe which impressed the whole family. Something different to cook if your a taco lover whos a bit sick of tacos. Can vary the heat by adding more or less chillis and top with different toppings or none to personalise. Really yummy recipe which impressed the whole family. Something different to cook if your a taco lover whos a bit sick of tacos. Can vary the heat by adding more or less chillis and top with different toppings or none to personalise.
Number of Servings: 6

Ingredients

    6 corn or flour tortillas
    olive oil spray
    1 tbsp Olive oil
    1 onion, finely diced
    1 garlic clove, crushed
    500g lean beef mince
    1/2 tsp chilli powder or 1 fresh chilli finely chopped
    400g can diced tomatoes
    300g can red kidney beans, rinsed
    1/2 cup water
    2 tsp tumeric
    2 tbsp sweet chilli sauce
    Fancy lettuce leaves,1 cup grated low fat cheese and 1 small tub light sour cream to serve

    SALSA
    1 red capsicum, seeds removed and diced
    130g can corn kernells, drained
    1 tbsp lemon juice
    1 tbsp chopped parsley or coriander

Directions

1 Preheat oven to moderate, 180 c. Spray tortillas with olive oil spray and press gently, sprayed side down, into 4x1 cup texas muffin pan.when the mince is 10 mins from being ready, bake for 5-10 mins until golden. Allow to cool in pan.
2. Meanwhile, heat oil in a frying pan on high. Saute onion and the garlic for 1-2 mins until onion is tender. Add the mince and cook for 3-4 mins until well browned, breaking up the lumps with the back of the spoon as it cooks.
3. Blend in the chilli powder and tumeric and cook for 30 seconds. Stir in the canned diced tomatoes, kidney beans and water. Simmer the mixture for 5-10 mins, or until most of the liquid is evaporated. Add sweet chilli sauce and heat through.

SALSA
In a bowl, gently combine all ingredient until well mixed.
Gently remove tortilla basket from muffin pan and place with a bed of the lettuce leaves on the plate. Spoon an even amount of chilli mixture into each basket. Place grated cheese, sour cream and salsa in serving dishes on the table so people can choose their own toppings.


Number of Servings: 6

Recipe submitted by SparkPeople user BIGEARS2.






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